Essentials

MOUSSE TEXTURES

MOUSSE WITH ALMOND PASTE FROM PROVENCE

Preserving : 2 Days - Between 2-4°C (35-40°F)
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Unit of measure

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Ingredients

  • 300 g Whole milk
  • 300 g Whipping cream
  • 12 g Gelatin
  • 60 g Water for the gelatin
  • 250 g 50% or 70% ALMOND PASTE FROM PROVENCE
  • 500 g Whipping cream
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g

Tips

The ideal serving temperature for this mousse is 4-6°C (40-42°F).

Recipe

Heat the milk and cream to 40°C (105°F).

Add the melted, rehydrated gelatin.

Gradually add the liquid using the flat beater in a stand mixer to give your almond paste a more liquid consistency.

Mix to homogenize, then add the whipped cream (which has the texture of a mousse).

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